Cinnamon Roll Honeybun Cheesecake
Introduction
If you love the sweet, sticky goodness of cinnamon rolls and the rich, creamy texture of cheesecake, then the Cinnamon Roll Honeybun Cheesecake is a match made in dessert heaven. This delightful recipe combines the best of both treats into one tasty dessert that’s sure to impress your family and friends.
Why Make This Recipe
This recipe is perfect for any occasion—birthdays, holidays, or just a simple weekend treat. The Cinnamon Roll Honeybun Cheesecake is easy to make, and the blend of flavors is irresistible. By using store-bought cinnamon rolls, you save time without compromising on taste. It’s a fun and unique way to enjoy two classic desserts in one bite!
How to Make Cinnamon Roll Honeybun Cheesecake
Ingredients:
- 1 package cinnamon rolls (store-bought, with icing)
- 1 tablespoon melted butter
- 2 (8 oz) packages cream cheese, softened
- 1 cup sour cream
- 1 cup sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/4 cup brown sugar
- 1 tablespoon cinnamon
- 1/2 cup powdered sugar
- 2 tablespoons milk
- 1 tablespoon melted butter
- 1/2 teaspoon vanilla extract
Directions:
- Preheat your oven to 325°F (163°C).
- Unroll the cinnamon rolls and place them in a greased 9-inch springform pan. Pinch the edges together to form a crust, pressing down evenly across the bottom of the pan.
- Brush the top of the crust with melted butter and bake for 10-12 minutes, or until golden brown. Remove from the oven and set aside.
- In a large bowl, beat the softened cream cheese and sour cream until smooth and creamy.
- Add the sugar and continue beating until combined.
- Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- In a small bowl, mix the brown sugar, cinnamon, and melted butter. Drizzle this cinnamon mixture over the cheesecake filling.
- Use a knife or toothpick to swirl the cinnamon mixture into the cheesecake filling for a marbled effect.
- Pour the cheesecake filling over the cinnamon roll crust. Tap the pan gently on the counter to remove any air bubbles.
- Bake for 55-60 minutes, or until the center is set and slightly jiggly.
- Turn off the oven, and leave the cheesecake in the oven with the door cracked open for 1 hour to cool slowly.
- Then, refrigerate for at least 4 hours or overnight.
- In a small bowl, whisk together the powdered sugar, milk, melted butter, and vanilla extract until smooth. Drizzle the glaze over the chilled cheesecake just before serving.
- Slice the cheesecake and enjoy the creamy, cinnamon-infused goodness with every bite!
How to Serve Cinnamon Roll Honeybun Cheesecake
Serve the cheesecake cold, drizzled with a sweet glaze. It pairs well with a hot cup of coffee or a glass of cold milk. For an extra touch, top with whipped cream or additional cinnamon if you like.
How to Store Cinnamon Roll Honeybun Cheesecake
Store any leftovers in the refrigerator. Make sure to cover the cheesecake with plastic wrap or aluminum foil to keep it fresh. It will stay good for about 3-5 days.
Tips to Make Cinnamon Roll Honeybun Cheesecake
- Make sure the cream cheese is softened for easier mixing.
- For a deeper cinnamon flavor, you can add a bit more cinnamon to the mixture.
- Be careful not to overbake; the center should be slightly jiggly for that smooth texture.
Variation
You can use different flavored cinnamon rolls for a fun twist. Try caramel or apple cinnamon rolls for a variation on flavor. You can also add chocolate chips to the cheesecake filling for a chocolatey treat.
FAQs
1. Can I make this cheesecake ahead of time?
Yes! This cheesecake is perfect for making a day in advance. It needs at least 4 hours to chill but can be kept in the fridge for up to 3-5 days.
2. Can I freeze this cheesecake?
Yes, you can freeze the cheesecake. Wrap it tightly in plastic wrap and then in aluminum foil. It can be frozen for up to 2 months. Thaw it in the refrigerator before serving.
3. What if I don’t have a springform pan?
You can use a regular round cake pan, but you may need to gently run a knife around the edges before removing it. Be careful when serving to avoid breaking the cheesecake.
Enjoy your delicious Cinnamon Roll Honeybun Cheesecake! It’s a treat that everyone will love.
Cinnamon Roll Honeybun Cheesecake
Ingredients
For the crust
- 1 package cinnamon rolls (store-bought, with icing) Store-bought for convenience
- 1 tablespoon melted butter For brushing on the crust
For the cheesecake filling
- 2 packages cream cheese, softened Use full-fat cream cheese for best results
- 1 cup sour cream
- 1 cup sugar
- 3 large eggs
- 1 teaspoon vanilla extract
For the cinnamon swirl
- 1/4 cup brown sugar
- 1 tablespoon cinnamon
- 1 tablespoon melted butter
For the glaze
- 1/2 cup powdered sugar
- 2 tablespoons milk
- 1 tablespoon melted butter
- 1/2 teaspoon vanilla extract
Instructions
Preparation
- Preheat your oven to 325°F (163°C).
- Unroll the cinnamon rolls and place them in a greased 9-inch springform pan. Pinch the edges together to form a crust, pressing down evenly across the bottom of the pan.
- Brush the top of the crust with melted butter and bake for 10-12 minutes, or until golden brown. Remove from the oven and set aside.
Cheesecake Filling
- In a large bowl, beat the softened cream cheese and sour cream until smooth and creamy.
- Add the sugar and continue beating until combined.
- Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- In a small bowl, mix the brown sugar, cinnamon, and melted butter. Drizzle this cinnamon mixture over the cheesecake filling.
- Use a knife or toothpick to swirl the cinnamon mixture into the cheesecake filling for a marbled effect.
- Pour the cheesecake filling over the cinnamon roll crust. Tap the pan gently on the counter to remove any air bubbles.
Baking
- Bake for 55-60 minutes, or until the center is set and slightly jiggly.
- Turn off the oven, and leave the cheesecake in the oven with the door cracked open for 1 hour to cool slowly.
- Then, refrigerate for at least 4 hours or overnight.
Serving
- In a small bowl, whisk together the powdered sugar, milk, melted butter, and vanilla extract until smooth. Drizzle the glaze over the chilled cheesecake just before serving.
- Slice the cheesecake and enjoy the creamy, cinnamon-infused goodness with every bite!
